Amish Creamed Corn Casserole

Name: Sweet and Buttery Amish Creamed Corn Casserole
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 8 side-dish servings
Cuisine: International
Ingredients: 4 cups sweet corn kernels (about 600 g): Use fresh kernels or frozen kernels that have been completely thawed and drained.; 1 can cream-style corn, 14.75 ounces (418 g): Add the entire contents; do not drain.; 1 cup heavy cream (240 ml): For the richest, silkiest filling.; 4 tablespoons unsalted butter (57 g): Melt, then let cool until warm rather than hot.; 3 large eggs: These gently set the creamy corn mixture as it bakes.; 1/4 cup all-purpose flour (30 g): Spoon into the measuring cup and level off.; 1 tablespoon granulated sugar (13 g): Adds a delicate sweetness without turning the casserole into dessert.; 3/4 teaspoon fine salt: About 4.5 g; use fine salt rather than the same volume of coarse kosher salt.; 1/4 teaspoon ground black pepper.; 1 teaspoon unsalted butter (5 g): For greasing the baking dish.; 1/2 cup freshly shredded mild cheddar cheese (56 g), optional: Sprinkle over the casserole during the final 10 minutes of baking.

Imperial October 11, 2026October 11, 2026

Quick Recipe Version (TL;DR)

Amish Creamed Corn Casserole is a cozy, custard-style side dish made with sweet corn, cream, butter, and eggs. It bakes up silky in the center and lightly golden around the edges, with an optional cheddar topping for extra comfort.

Yield: 8 side-dish servings
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes, including 10 minutes of resting

Quick Ingredients

4 cups sweet corn kernels, fresh or thawed frozen (about 600 g)
1 can cream-style corn, 14.75 ounces (418 g)
1 cup heavy cream (240 ml)
4 tablespoons unsalted butter, melted and cooled slightly (57 g), plus 1 teaspoon for greasing
3 large eggs
1/4 cup all-purpose flour (30 g)
1 tablespoon granulated sugar (13 g)
3/4 teaspoon fine salt
1/4 teaspoon ground black pepper
1/2 cup freshly shredded mild cheddar cheese (56 g), optional

Do This

1. Heat the oven to 350°F (175°C). Grease an 8-inch square, 2-quart baking dish.
2. Whisk the flour with the cream until smooth. In another bowl, whisk the eggs, sugar, salt, and pepper.
3. Whisk the cream mixture and melted butter into the eggs, then fold in both kinds of corn.
4. Pour into the baking dish and bake uncovered for 40 minutes.
5. Add the optional cheddar and bake for 10 more minutes, until lightly golden and the center reaches 160°F (71°C).
6. Rest for 10 minutes, then serve warm alongside roasted meat or your favorite holiday dishes.

Why You’ll Love This Recipe

Soft, creamy texture: Eggs and a little flour gently set the filling without making it cakey or bread-like.
Just enough sweetness: Sweet corn and a small spoonful of sugar balance the rich cream and butter.
Easy pantry-friendly preparation: Fresh or frozen corn works beautifully, and everything mixes by hand.
A versatile holiday side: Serve it with roast chicken, turkey, glazed ham, pork loin, or a hearty vegetable dinner.

Grocery List

Produce: Sweet corn kernels; frozen sweet corn is an easy substitute.
Dairy: Heavy cream, unsalted butter, eggs, and optional mild cheddar cheese.
Pantry: Canned cream-style corn, all-purpose flour, granulated sugar, fine salt, and ground black pepper.

Full Ingredients

For the Corn Casserole

4 cups sweet corn kernels (about 600 g): Use fresh kernels or frozen kernels that have been completely thawed and drained.
1 can cream-style corn, 14.75 ounces (418 g): Add the entire contents; do not drain.
1 cup heavy cream (240 ml): For the richest, silkiest filling.
4 tablespoons unsalted butter (57 g): Melt, then let cool until warm rather than hot.
3 large eggs: These gently set the creamy corn mixture as it bakes.
1/4 cup all-purpose flour (30 g): Spoon into the measuring cup and level off.
1 tablespoon granulated sugar (13 g): Adds a delicate sweetness without turning the casserole into dessert.
3/4 teaspoon fine salt: About 4.5 g; use fine salt rather than the same volume of coarse kosher salt.
1/4 teaspoon ground black pepper.

For the Baking Dish and Optional Topping

1 teaspoon unsalted butter (5 g): For greasing the baking dish.
1/2 cup freshly shredded mild cheddar cheese (56 g), optional: Sprinkle over the casserole during the final 10 minutes of baking.

Step-by-Step Instructions

Step 1: Heat the oven and prepare the corn

Set a rack in the middle of the oven and preheat to 350°F (175°C). Grease the bottom and sides of an 8-inch square, 2-quart baking dish with 1 teaspoon of butter.

If using frozen corn, thaw it completely, drain it in a colander, and pat away excess moisture with a clean kitchen towel. If using fresh corn, cut the kernels from the cobs and measure 4 cups. The kernels do not need to be cooked first.

Step 2: Whisk the creamy base

In a small bowl, whisk the flour with 1/4 cup of the heavy cream to make a smooth paste. Gradually whisk in the remaining 3/4 cup cream. Starting with a small amount of liquid helps prevent flour lumps.

In a large mixing bowl, whisk the eggs, sugar, salt, and pepper until evenly blended. Slowly whisk in the cream mixture, followed by the melted butter. Make sure the butter is warm, not hot, so it does not cook the eggs.

Step 3: Fold in the corn

Add the sweet corn kernels and the entire can of cream-style corn to the egg mixture. Stir with a spatula until everything is evenly combined, scraping the bottom of the bowl to incorporate any thicker mixture.

The batter should look loose and creamy, with plenty of visible corn kernels. Pour it into the prepared baking dish and gently spread the corn into an even layer.

Step 4: Bake until the edges begin to set

Bake uncovered for 40 minutes. By this point, the edges should be set and beginning to turn golden, while the middle may still wobble. Keep the dish on the center rack for even cooking.

Step 5: Finish baking and add the optional cheese

If using cheddar, sprinkle the 1/2 cup evenly over the casserole. Bake for 10 more minutes, for a planned total baking time of 50 minutes. If you are skipping the cheese, simply continue baking uncovered for the same 10 minutes.

The finished casserole should have lightly browned edges and a softly set middle that jiggles gently as one piece, rather than sloshing like liquid. An instant-read thermometer inserted into the center should register at least 160°F (71°C). If needed, continue baking in 5-minute increments until it reaches that temperature. Loosely cover with foil if the top is browning faster than the center is setting.

Step 6: Rest and serve

Let the casserole rest for 10 minutes before serving. This gives the custard time to settle while keeping the middle silky and tender.

Spoon generous portions onto plates rather than expecting neat, cake-like slices. Serve warm with roasted chicken, turkey, ham, or pork, and add a crisp salad or green vegetable to balance the richness.

Pro Tips

Keep extra water out: Thoroughly drain thawed corn. Excess moisture can make the center watery and extend the baking time.
Do not drain the cream-style corn: Its creamy liquid is an intentional part of the filling.
Use the right dish: A deep 8-inch square, 2-quart dish gives the intended thickness. A wider dish will bake faster and produce a shallower casserole.
Avoid overbaking: Look for a gentle wobble and check the center temperature. Baking until completely firm can make the eggs grainy.
Shred your own cheese: Freshly shredded cheddar generally melts more smoothly than pre-shredded cheese.

Variations

Less sweet: Omit the 1 tablespoon sugar and let the corn provide all the sweetness.
Fresh herb version: Fold 1 tablespoon finely chopped chives and 1 teaspoon fresh thyme leaves into the corn mixture.
Sharper cheese topping: Replace the mild cheddar with 1/2 cup freshly shredded sharp cheddar for a more pronounced savory finish.

Storage & Make-Ahead

Refrigerate: Cover and refrigerate leftovers within 2 hours of cooking. Store for 3 to 4 days. To reheat, cover an oven-safe portion with foil and warm at 325°F (165°C) for 25 minutes, then check the center. Continue in 5-minute increments as needed until it reaches 165°F (74°C).

Make ahead: Up to 1 day in advance, thaw and drain the corn, measure the dry ingredients, and shred the optional cheese. Refrigerate the corn and cheese separately in covered containers. Mix the batter just before baking for the most consistent texture. You can also bake the casserole a day ahead, refrigerate it promptly, and reheat as directed above.

Freeze: Freeze cooled portions in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating. The custard may release a little moisture after freezing, so freshly baked or refrigerated casserole has the best texture.

Nutrition (per serving)

Approximate values for 1 of 8 servings, including the butter used for greasing and excluding the optional cheddar topping.